Crock Pot Jambalaya (Printable View)
Hearty southern favorite with chicken, sausage, shrimp, and Creole spices, all simmered to perfection in your slow cooker.
# What You Need:
→ Meats & Seafood
01 - 2 boneless skinless chicken breasts cut into 1-inch pieces
02 - 10 oz smoked Andouille sausage sliced
03 - 8 oz raw shrimp peeled and deveined
→ Vegetables
04 - 1 large onion diced
05 - 1 green bell pepper diced
06 - 2 celery stalks diced
07 - 4 cloves garlic minced
08 - 1 can 14 oz diced tomatoes with juice
→ Rice & Liquids
09 - 1 cup long grain white rice rinsed
10 - 2 cups low-sodium chicken broth
→ Spices & Seasonings
11 - 1 tsp smoked paprika
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - 1/2 tsp cayenne pepper
15 - 1 tsp salt
16 - 1/2 tsp black pepper
17 - 2 bay leaves
18 - 1/2 tsp hot sauce optional
→ Garnishes
19 - Chopped fresh parsley
20 - Sliced green onions
# How-To Steps:
01 - Place chicken, sausage, onion, bell pepper, celery, garlic, diced tomatoes with juice, chicken broth, smoked paprika, thyme, oregano, cayenne, salt, pepper, and bay leaves in the slow cooker. Stir thoroughly to distribute seasonings evenly.
02 - Cover and cook on Low setting for 4 hours until chicken is tender and flavors have melded.
03 - Stir in rinsed rice until well combined. Continue cooking on Low for 30 to 40 minutes until rice is tender and most liquid has been absorbed.
04 - Add shrimp and stir gently. Cover and cook on Low for 15 minutes until shrimp turn pink and are cooked through.
05 - Remove and discard bay leaves. Taste and adjust seasoning with additional salt or hot sauce as desired.
06 - Serve hot, garnished with chopped fresh parsley and sliced green onions if desired.
# Expert Advice:
01 -
- Your crock pot does all the heavy lifting while you go about your day
- The shrimp stays perfectly tender instead of turning rubbery like it does on the stovetop
02 -
- Rinse your rice thoroughly until the water runs clear or your jambalaya will turn into a gloppy mess
- Every crock pot cooks differently so check the rice after 30 minutes to avoid mushy grains
03 -
- Prep all your ingredients the night before and dump everything in before work
- Leftovers make an incredible lunch over a fried egg the next morning